Cooking Steps

1. 

   Step1:First prepare a basin of clear water. Add white vinegar into the water and mix well.

2. 

   Step2:Cut the eggplant in half and cut it into pieces. Soak it in white vinegar for ten minutes. Eggplant will float when it is soaked in water. Put a plate on Eggplant and press it to make it completely immersed in white vinegar water. (this is the first trick

3. 

   Step3:Mince the garlic into mince. Dice the hot millet into dice. Cut the green onion into scallion for use.

4. 

   Step4:Mix 2 tbsp of soy sauce, 1 tbsp of vinegar, 1 tbsp of sugar and a little salt in a small bowl and mix them into the sauce.

5. 

   Step5:Put eggplant skin up on the steaming plate. (eggplant skin does not contact the steaming plate. It can also prevent discoloration. (this is the second trick

6. 

   Step6:Fill the tank of SENGO's steamer with water.

7. 

   Step7:Put the ingredients into the Senge steamer.

8. 

   Step8:Set 100 degrees. Steam for 15 minutes. Don't take too long for the color of eggplant to change.

9. 

   Step9:Cool the eggplant a little. Tear the eggplant into thin strips and put it into a bowl.

10. 

    Step10:Pour the sauce into the eggplant. Mix well. Put minced garlic, scallion and diced millet on eggplant.

11. 

    Step11:Add the oil to the pot and heat it to 80-90%. Pour the hot oil on the garlic, millet and scallion to make it fragrant. Mix well.